As part of our continuing commitment to the environment, Burgh Island has just installed a bore hole to draw water from the Island, for use in washing vehicles and irrigation.  Again, on a definitely damp theme, we are proud to have switched our water supplier to Belu Water, a company which invests 100% of its profits in clean water programmes world-wide.  Belu is also notable for using the UK’s only 100%

compostable bottles, which take just 12 weeks to break down.
This Spring saw the planting of root vegetables in our market garden and the surprise early blossoming of our apple orchard.  It is highly possible that this Autumn will see a limited edition, collectable and drinkable first cider pressing. Chef Conor Heneghan has recently been joined by deputy chef David Jenkins, from Brown’s Hotel in Tavistock and the
To come: a new, re-aligned drive

dangerous duo are hot in pursuit of excellence. The participation of Burgh Island in the FT’s select luncheon club during March was kindly recognised by FT readers and we were voted one of the top three dining experiences in the UK by their diners.